Tuesday, May 11, 2010

TS:Throwing around ideas, JS and I thought to make moules frites. But, of course, the frying turned us off the whole affair. Why not eliminate the frying altogether and make "frites" out of polenta? Yes, yes, it's totally not the same. But I thought, if I really want fries, I'll just get them on the outside!Polenta "Fries"

TS:We haven't made polenta before, so I used the recipe on the back of the back of cornmeal package. It called for water, but I recommend using some stock, or milk, or a combination. The water by itself was a tad bland.

TS:I added cornmeal to boiling water and stirred until the mixture was thick. I seasoned to taste.

Parmigiano-Reggiano

TS:To add more flavor and appeal, I sprinkled grated Parmigiano-Reggiano on top of the polenta, which I spread onto a baking sheet.

TS:A short stint under the broiler, and it was done. I simply cut them into rectangles.

TS: (Yes, yes, I know. They're not like fries at all.)

Mussels

TS:I decided to go a little Italianesque with the mussels because they were being paired with polenta, after all.

TS:I sautéed diced onions and chopped garlic in olive oil, with a little bit or red chile flakes. When they were soft, I added a splash of white wine, then some canned tomatoes.

TS:The mussels went into the boiling liquid, then I covered the pot. After a few minutes, when the mussels had opened, the dish was done.

In a pot/pan, heat olive oil and sauté chopped onions and garlic until softened, about 3-5 minutes. Add a splash of white wine, then the tomatoes. With the heat on high, add mussels. Cover the pot/pan, shake about. In a couple of minutes (longer if you have a larger quantity), check the mussels. Once the mussels are open, they wre ready to serve.